Saturday, November 15, 2008

Brussels Sprouts with Maple Syrup Glaze

I love brussels sprouts. I crave them. I know, some people think that I am weird in that way. Judge after you make this recipe, and you will join me and start craving brussels sprouts too.

This is a great side dish for any meal, Thanksgiving, holiday, or weekday. ( I am making this as a side dish for our Thanksgiving meal.) If I am running to the grocery store, and the sprouts look good, I will pick them up and make these for my lunch. Don't cut out the garlic, it seems like it wouldn't go with this recipe, but it isn't as good without it. I just had them (again!) yesterday, and just typing and talking about them makes me want to have them today...

Update: There was a query about how to make a bunch of this for a holiday party without having to make several batches in a skillet. I experimented today, and the alternate cooking method is below.

Pan-Browned Brussels Sprouts with Maple Syrup and Walnuts

15 brussels spouts, washed and sliced in half
3 garlic cloves, sliced
2 tablespoons butter (to make dairy free, omit and use more olive oil)
2 tablespoons olive oil
4 tablespoons maple syrup
1 tablespoon butter (omit for dairy free)
walnuts, optional to taste (I use a small handful)
salt, optional, to taste

Warm olive and and 2 tablespoons butter in skillet over low heat. Add sliced garlic cloves. Stir the garlic and remove as they are turning light brown and reserve. Lay brussels sprouts in pan, cut sides down and cover. Cook approximately 15 minutes or until tender.

Mix maple syrup and tablespoon of butter, melt on stove or in microwave. Add walnuts. Add syrup mixture and garlic to brussels sprouts in the pan and toss to create a glaze, OR remove brussels sprouts, add the cooked garlic and maple syrup mixture and toss in bowl.

Alternate cooking method for larger batches, and making ahead:
Preheat oven to 425 degrees. As oven is warming up, put butter, olive oil and garlic slices (make sure to up the amount of each depending on how many brussels sprouts you are using), on a cookie sheet to melt the butter and to lightly cook the garlic. Remove the cookie sheet when the garlic just starts to turn golden brown. Put the brussels sprouts cut side down on pan on middle shelf. Cook approximately 10 minutes, checking to make sure the tops don't burn. Add the cooked garlic back in and stir. If making the night before, after you lightly rewarm, mix maple syrup and the additional butter, melted, pour over the sprouts. Add the walnuts right before serving.



Mikki Black said...


I've been wandering the blog world looking for other celiacs or gluten-free peoples. It's nice to "meet" you.

I'm pretty new to this diet; just diagnosed in March, and I've been blogging mostly as a way to connect.

Feel free to come visit me at

See you around the net!

Dana aka Gluten Free In Cleveland said...

I get cravings for brussels sprouts too, good to know I'm not alone! :)

Thanks for the recipe, I might have to try it out the next time a craving kicks in.

Mrs. G.F. said...

Mikki ~ Hello!! I am so glad that you are finding your way to the gluten free blog world, there is so much information!I'll be sure to stop by and say hi.

Dana ~ So glad it's not just me. I just made a huge pan of them to see how it would work for the holidays, so I'll get to eat them for a couple of days in a row!! YAY!

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